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Sourdough Discard Focaccia: 7 Reasons to Love This Bread

Sourdough Discard Focaccia
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A fluffy, golden focaccia made with sourdough discard, perfect for casual gatherings or cozy nights at home.

Ingredients

Scale
  • 500 grams (4 cups + 3 tablespoons) bread flour
  • 450 grams (1 ¾ cups + 2 tablespoons) warm water
  • 100 grams (½ cup) sourdough starter discard
  • 10 grams (2 ½ teaspoons) kosher salt
  • 6 tablespoons extra virgin olive oil (divided)
  • Fresh or dried herbs (for sprinkling on top)

Instructions

  1. In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix until you achieve a batter-like consistency. Cover and let rest for 15 minutes.
  2. Wet your hand and stretch the dough by pulling one edge over itself; rotate the bowl 90 degrees and repeat. Cover and let rest for another 15 minutes. Repeat this stretching process a total of 6 times.
  3. Transfer the dough to an oiled bowl. Brush some oil on top of the dough, cover, and let it rise at room temperature until doubled in size, about 4 hours.
  4. Prepare your baking pan(s) by lining with parchment paper and oiling with 2 tablespoons of olive oil. Transfer the dough to the prepared pan and spread it out gently. Let it rest for 10 minutes if it springs back.
  5. Cover and let the dough proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight, then allow to warm and proof again.
  6. Preheat the oven to 375°F (190°C). Poke the dough all over with your fingertips to create dimples.
  7. Drizzle the top with the remaining 2 tablespoons of olive oil, sprinkle with kosher salt and herbs, then bake for 25-30 minutes until golden brown.
  8. Cool in the pan for 10 minutes before cutting and serving warm.

Notes

    Nutrition

    Find it online: https://bakerslider.com/sourdough-discard-focaccia/

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